Ingredients
- 1 cup cashew nuts (soaked in hot water for at least 30 mins)
- 3 cloves garlic, unpeeled and left whole
- 1 brown onion, roughly chopped
- 2 small (or 1 large) sweet red pepper, roughly chopped
- 1/2 cup nutritional yeast
- 2 tbsp olive oil
- 400g dried pasta
- Salt and pepper
- Pinch of chilli flakes (optional)
- Handful of fresh basil leaves (optional)
- Preheat the oven to 170°C (338°F)
- Place the red peppers, onion and garlic on a baking sheet and season well with salt and pepper. Drizzle olive oil over it and give it all a good mix. Roast in the oven for approx 30 mins or until tender and slightly browned.
- Whilst the vegetables are cooking, cook the pasta according to package instructions. Reserve 1 cup of pasta water.
- Remove the veg from the oven when they’re done and leave to cool slightly. Remove the skin from the roasted garlic and discard the skin.
- Blend the garlic, onion, red peppers, nutritional yeast, cashews and 1 cup of the reserved pasta water in a high speed blender or liquidiser. The sauce should be silky smooth and thick. Add more liquid and seasoning if necessary.
- Drain the pasta when it’s ready and mix with the sauce. Garnish with chilli flakes and torn fresh basil leaves if desired.
- Serve hot and enjoy!
